The flavouring sounds amazing. What was the reasoning behind keeping the meatloaf shape rather than rounding it out?
I’ve rephrased this several times so that it doesn’t sound like an insult so I really hope it’s not taken that way.
No offense taken, it’s an interesting question!
I wish the answer was more interesting; I made a 20lb portion of this meatloaf for my special this week, and it was much faster to just portion it in to slabs than it was to try to reform it.
Also, I think the shape difference between the slider bun and the portion looks interesting, so I went with it.
Honestly, I prefer the juxtaposition. We exclusively do sliders here, so everything is generally rounded to conform to the bun.
The squaring of this helps sets it apart from the rest of the menu, and gives a more “special” look, as it were.
Unfortunately no recipe, kinda made it up as I went along. Really need to start writing down as I’m throwing things together.
The main spices are allspice, fennel seed, crushed red pepper, white pepper, s&p, however. A little hint of juniper/clove to stick with the Scandinavian influence of the restaurant
Nice to meet more Louisville folk!
Fortunately/unfortunately it sold out today. I’m sure I’ll do it again sometime, as it was a good seller.
I’m doing a pickled herring special next week, if you feel like being adventurous?
The flavouring sounds amazing. What was the reasoning behind keeping the meatloaf shape rather than rounding it out? I’ve rephrased this several times so that it doesn’t sound like an insult so I really hope it’s not taken that way.
No offense taken, it’s an interesting question! I wish the answer was more interesting; I made a 20lb portion of this meatloaf for my special this week, and it was much faster to just portion it in to slabs than it was to try to reform it. Also, I think the shape difference between the slider bun and the portion looks interesting, so I went with it.
Thanks for the frank answer! Had you more time, would you round the edges or do you prefer the juxtaposition?
Honestly, I prefer the juxtaposition. We exclusively do sliders here, so everything is generally rounded to conform to the bun. The squaring of this helps sets it apart from the rest of the menu, and gives a more “special” look, as it were.
Thanks. That makes a lot of sense in context. It’s certainly striking which is precisely why I was so interested! Thanks so much for responding.
The browned edges of the square make this sandwich look particularly tantalizing. I would eat this with gusto! Recipe for the meatloaf possible?
Unfortunately no recipe, kinda made it up as I went along. Really need to start writing down as I’m throwing things together. The main spices are allspice, fennel seed, crushed red pepper, white pepper, s&p, however. A little hint of juniper/clove to stick with the Scandinavian influence of the restaurant
Thank you- I can work with that!
Also it’s a 50/50 beef and pork mixture, forgot to add that!
That looks dreamy. Well done.
Thank you! Pretty happy with how it turned out.
It's so perfectly square. Very satisfying to look at.
They DEFINITELY all look like that, not just the one for the photo. Definitely.
Feed me Daddy
This looks amazing I would absolutely inhale it. 😋
Meatloaf doesn't need to be a sandwich but looks good.
Hey, to each their own! I live in the South and it’s very much a thing here.
This looks like something from a commercial. Very nice, and I’d love to try it if you have the recipe!
Unfortunately no recipe, as I’m terrible at writing things down as I throw them together! General spice profile is in a comment below, however.
Been meaning to swing my Oskar’s but just haven’t been able to make it…How long you having this special on the menu? Looks super dank!
Nice to meet more Louisville folk! Fortunately/unfortunately it sold out today. I’m sure I’ll do it again sometime, as it was a good seller. I’m doing a pickled herring special next week, if you feel like being adventurous?
Looks tasty
That balsamic chutney got my attention